Searing the perfect steak
INGREDIENTS
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For 30 minutes to an hour before cooking your steak, you should take it out of the refrigerator and thaw it first. The reason for this, if it’s at 35 degrees F, rather than the ideal 65 degrees F, the outside part of the steak must be cooked a litt
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A few minutes before cooking the steak, preheat the skillet over medium high heat (without oil or anything in it).
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Never use nonstick cookware. Instead, stick to a plain uncoated pan, that has a good heat retention. Copper core, heavy bottomed, and cast iron are some of the ideal pans for searing. Furthermore as much as possible, pick a pan that’s close in size
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As the pan heats up, use a paper towel to pat the steak. The paper towel would absorb any additional moisture that might be present on the meat. Moisture is the enemy of a seared, browned, caramelized steak because excess moisture doesn’t sear, but
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